Homemade Peach Pie filling

Sweet, sun-ripened peaches inside a golden, flaky pastry crust. Nothing shouts summer sunshine more than this delicious fruit pie!
For 2 quarts of Filling
  • 7 cups sliced peaches
  • 2 cup sugar
  • 1/2 cup ClearJel plus 2 tbl
  • 1 1/2 cups cold water or peach juice
  • 1/4 tsp cinnamon
  • 1/2 cup lemon juice
  • 2 qt jars/lids/rings
For 7 quarts of Filling visit: http://www.thekitchenwhisperer.net
  1. Make an ‘X’ in the bottom of each peach.
  2. Place into boiling water for 30-60 seconds
  3. Remove and place into ice cold water
  4. Remove skins
  5. Cut up the peaches
  6. To keep from turning brown mix in 1/4 cup lemon juice or Fruit-Fresh pectin. Stir to coat.
  7. Combine the water, sugar, ClearJel and cinnamon in large pot.
  8. Stir and cook over medium high heat until the mixture thickens and begins to bubble.
  9. Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
  10. Add in the drained peach slices and cook for 3 minutes.
  11. Fill the jars within ¾”-1” from the top.
  12. Put the filled jars in the canner and keep them covered with at least 1” of water.
  13. Boil for 30 minutes.

For the full recipe visit: http://www.thekitchenwhisperer.net

Photo source: bakerssquare

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